{"id":2006,"date":"2023-07-06T15:30:05","date_gmt":"2023-07-06T12:30:05","guid":{"rendered":"http:\/\/www.tastyfood.top\/?p=2006"},"modified":"2023-07-06T15:30:06","modified_gmt":"2023-07-06T12:30:06","slug":"cold-melon-cake-the-recipe-for-the-perfect-summer-dessert","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=2006","title":{"rendered":"Cold melon cake: the recipe for the perfect summer dessert"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Ingredients:&nbsp;<\/strong>&#8211; For the base:80 g of ladyfingers&nbsp;100 g of milk&nbsp;20 g of mint syrup- For the mascarpone cream:&nbsp;200 g of mascarpone&nbsp;180 g of melon pulp&nbsp;100 g of icing sugar&nbsp;7 g of gelatin sheets&nbsp;35 g of cold water100 g of fresh cream- For the melon jelly:&nbsp;180 g of melon pulp&nbsp;20 g of sugar&nbsp;6 g of gelatin sheets&nbsp;30 g of cold water<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparation:&nbsp;<\/strong>1. Combine milk and mint syrup, then wet the ladyfingers in this mixture.&nbsp;2. Arrange them on the bottom of a cake tin to form the base of the cake.&nbsp;3. Store in the refrigerator.&nbsp;4. In a bowl combine mascarpone and icing sugar.&nbsp;5. Then add the melon pulp and the hydrated gelatin.&nbsp;6. Cover with plastic wrap, then chill in the freezer for 20 minutes.&nbsp;7. Then add the whipped cream a little at a time.8. Pour the mixture onto the ladyfingers base.&nbsp;9. Chill the cake in the freezer for an hour.&nbsp;10. For the jelly: divide the melon pulp into two parts, add sugar in one part and heat in the microwave.&nbsp;11. Incorporate the hydrated gelatin as well, then add the other half.&nbsp;12. Pour the mixture over the cake to cover it.&nbsp;13. Cool in the freezer for 2\/3 hours.&nbsp;14. Finally, decorate with diced melon and mint leaves.&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients:&nbsp;&#8211; For the base:80 g of ladyfingers&nbsp;100 g of milk&nbsp;20 g of mint syrup- For the mascarpone cream:&nbsp;200 g of mascarpone&nbsp;180 g of melon pulp&nbsp;100 g of icing sugar&nbsp;7 g [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2007,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2006","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/2006","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2006"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/2006\/revisions"}],"predecessor-version":[{"id":2008,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/2006\/revisions\/2008"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/2007"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2006"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2006"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2006"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}